July 26, 2012
My palate has wanderlust again. I’ve been thinking quite a bit about Vietnamese food and the influences the French left behind. I have a hankering for Pho. I’m desperate for a good bánh mì.
So it should come as no surprise that when I was invited to put together a dessert recipe Yagööt and the launch of their new line of Yagööt@Home, I chose to go the Southeast Asian route and use some inspired ingredients: coconut frozen yogurt, Thai basil, a French red wine, ginger. Sriracha.
Sometimes a recipe comes together so easily. Ingredients fall into each other like long-lost friends, perfectly happy to hang out again. And while everything except the sugar and strawberries (and the coconut Yagööt of course) in this dessert are savory, I can guarantee that it makes one of the sexiest desserts you’ve ever tasted. And did I mention that it takes only ten minutes to make?
For the red wine in this recipe, I used a Beaujolais-Villages, because it’s widely available as well as relatively inexpensive. An inexpensive pinot noir would work, too. I use only a cup, so heck, you can kind of throw this together if you’ve got a bit of wine left over from dinner. This time, I used fresh strawberries, but you can bet that I’ll be pulling out all those strawberries we picked and froze earlier this year when the weather gets colder. The recipe calls for Thai basil, which is at every Asian grocery store worth its salt. I think it’s pretty critical to the flavor profile of the dessert, but in a pinch you could substitute some standard basil. Sriracha is another seemingly exotic ingredient, but widely available in most grocery stores. Buy a bottle and you’ll find yourself putting this spicy hipster ketchup on everything from your morning eggs to Friday night pizza. It’s delicious.
Feel like being daring? Want to try this recipe? How about some free Yagööt?
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June 10, 2012
I had some sad news earlier this week. We just won’t have a cherry season around here this year. I think Michigan is all but given up hope of anything there, too. And all the farms that might have had cherries this year have no you-picks, which make for some of the most beautiful shots of teeny little bare feet in trees climbing to help harvest.
Last year was monumental and to be remembered with deep affection. Cherry shrub, pickled cherries, boozy cherry pie, cherry salsa, cherry shiso vinegar, cherry pound cake. Oh my the pounds of cherries.
Excuse me. I’ve wandered off remembering the bliss.
So I was of two minds about this sad state of affairs because I had been give exactly one large bowl of sour cherries from a friend in a new house with (what an amazing bonus!!) a mature cherry tree in her front yard.
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June 1, 2012
I went with a friend to my very first Meet Up. Which, to be honest wasn’t something I would normally find within my range of regular activities. But she tempted me with something: there would be ice cream. And someone to give you some tips on making it at home.
She didn’t have to know that I have had a frozen ice cream maker bowl languishing in my freezer for a couple of months. Or that I had, for some reason, an immoderate amount of Snowville Cream in my fridge. That was just an extra reason that I should probably go.
Oh my. Am I glad I did.
This unorthodox meetup was hosted in the lovely kitchen of Jim Cushing, owner of Charlotte and Olivia’s Sublime Ice Creams. After introducing ourselves and chatting all things ice cream, Jim gave us an overview of how he makes an ice cream base
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February 19, 2012
I have a new pastry crush.
It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following.
And wouldn’t you know, she is lovely in every way else, too. I met her recently when she and I judged at Taste of OSU, and after that I just seemed to keep bumping into her. She is bright, kind and amazingly hard-working (she’s a full-time banker) all the while making marshmallows and pâtisseries and all manner of laminated doughs practically in the middle of the night for her Pâtisserie. She also has a penchant for local ingredients, even making pawpaw Madelines each September. She’s a girl after my heart.
She is debating a jump to full-time Pâtisserie work because it’s what’s in her heart and
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July 18, 2011
This is the last of them. I think. Well, there are still some in the freezer. But there were twenty pounds of them (just my portion). And this cake – maybe – is my favorite way to eat them. The cherries, that is. But I do love them pickled, too.
I made this last night after Cherub went to bed. It was my way of unwinding after kind of a tough day. I find satisfaction – if not a bit of peace – in the measuring, pouring, mixing, folding, testing, cooling, wrapping that it takes to make this cake. Or any cake, really. It takes only a few minutes to measure things out, then an hour in the oven to home-baked goodness. The crumb is dense, the cherries jammy, the crust golden and crisp. It’s a classic pound cake.
I originally came across this recipe somewhere in the depths of the interwebs, but halved it to fit in one 9 1/4 x 5 1/4 loaf pan and subbed fresh cherries for (gasp!) jarred maraschinos. A bit more fiddling and I had cake.
Sour Cream Cherry Pound Cake, makes one 9.25 x 5.25 loaf
1 1/2 c all purpose flour
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June 24, 2011
This is PK’s contribution to Breakfast at Wimbledon. The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis. It’s a very simple version of a late-June favorite, but with some lovely refinements. Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger. Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.
Henman Hill* Strawberries and Cream, Serves 4
4 c strawberries, halved or quartered or left whole if they’re lovely and small
handful of sugar
12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)
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